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North African lamb shanks with quince and Israeli cous cous

Preparation time
10 minutes
Cooking time
4 hours


  • 4 brown onions
  • 2 tbsp (40ml) extra virgin olive oil
  • 8 lamb shanks, French trimmed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp turmeric
  • 2 tsp cinnamon
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 2 x 410g tinned tomatoes
  • 750ml beef, veal or lamb stock
  • 2 quinces

Cous cous

  • 3 cups (500g) Israeli cous cous
  • 4 cups (1L) boiling chicken stock or water
  • Zest of 1 orange
  • ¼ cup currants
  • ¼ cup finely chopped parsley
  • ⅓ cup toasted flaked almonds


  1. Cut the onions into quarters or eighths and place on the base of a large heavy, deep-sided baking dish with a little olive oil. Place in the oven while it heats to 200ºC.
  2. Meanwhile, rub the lamb shanks with the mixed dry spices. When the oven is hot, place the shanks in the baking dish on top of the onion and cook for 15–20 minutes, turning over half way (they can also be placed in a slow cooker). Add the ginger, garlic, tomatoes, stock, the quinces scrubbed, cored and cut into eighths and season to taste. Cover carefully with a double layer of foil. (You can even seal it with a flour and water paste if you like). Immediately lower the oven to 150°C and leave in the oven for 3–4 hours or until tender and falling off the bone.
  3. Boil cous cous in a large pot with stock or water for 15 minutes or until all the liquid is absorbed and cous cous is cooked. Fluff up with a fork and mix through remaining ingredients.
  4. Serve lamb shanks with quinces and cous cous.
Preparation time
10 minutes
Cooking time
4 hours


Two Blues Sauvignon Blanc 2014
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